Spinach Artichoke Stuffed Tomatoes Recipes

SPINACH ARTICHOKE STUFFED TOMATOES RECIPE

Steps:

• Cut off the tops (stem end) and carefully scoop out the pulp and seeds. Season the insides with salt and pepper. Set aside.
• Preheat oven to 350F.
• In a medium bowl combine the chopped artichoke hearts, chopped defrosted and drained spinach, as well as the scallions.
• In the bowl of a food processor add the vegan cream cheese, vegan margarine, vegan sour cream, salt and vegan Parmesan cheese. Process until smooth and light in texture. Fold this vegan cream cheese mixture into the spinach mixture just until combined.
• The stuffed tomatoes can be completely made ahead of time. Just cover with plastic wrap and place into the fridge! Remove the plastic when ready to bake.
• Mix together the panko crumbs and melted vegan margarine in a small bowl. Set aside.
• Spray a 8" x 8" pan with cooking spray. Stuff tomatoes with the vegan cream cheese spinach mixture and top with the panko bread crumb mixture. If making ahead, I would leave these off until just prior to baking.
• Bake for about 15 minutes or so. You may need longer if they are still cold from the fridge. Using a sharp paring knife, you can test for doneness. Be sure the filling is nice and hot and the topping is golden brown.
• Enjoy!

SPINACH ARTICHOKE STUFFED TOMATOES

Steps:

• Halve the tomatoes crosswise and carefully scoop out and discard the pulp and seeds, careful not to puncture through the tomato. Sprinkle the inside with salt and pepper, set aside.
• Preheat oven to 350F.
• In a medium bowl, combine the artichoke hearts, spinach, and green onions. In the bowl of a food processor, add the cream cheese, butter, sour cream, thyme, salt to taste (1/2 tsp.), and Parmesan cheese. Whirl until smooth. Fold this cream cheese mixture into the spinach mixture until just combined.
• The stuffed tomatoes can be completely made ahead of time and then baked when ready to serve.
• Mix together the panko crumbs and butter in a small bowl. Set aside.
• Spray a 9x13" pan with cooking spray. Stuff tomatoes with the cream cheese spinach mixture and top with the panko crumbs. If making ahead, you can leave the panko crumbs off until ready to bake. Bake for 10 min. or 5 min. longer if they are cold from the fridge. Do not overcook.

SPINACH-ARTICHOKE STUFFED TOMATOES

Steps:

• Combine all ingredients except for the breadcrumbs and olive oil.
• Place about 2-3 tablespoons in each tomato.
• Sprinke with breadcrumbs on top and a dash of olive oil (I use a cooking spray which evenly coats the breadcrumbs).
• Bake at 375 degrees for approx 25 minutes until done.

SPINACH ARTICHOKE-STUFFED TOMATOES

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan and garlic salt.
• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. Fill each tomato with about 2 teaspoons filling. Sprinkle with remaining Parmesan cheese.
• Serve chilled or place on foil-lined baking sheets. Bake at 400° for 5 minutes or until warmed.

SPINACH-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain., Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.